Earl Grey Dulce de Leche
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Serves: 450ml
 
Rich and sweet with the smoky taste of tea, this infused dulce de leche is utterly addictive. Spoon over ice cream, use to sandwich cakes or spread over shortbread as in the photos.
Ingredients
  • 1.5 litres milk, goat or cow
  • 1 tbsp + 2 tsp Earl Grey tea leaves
  • 300g golden caster sugar
  • 2 tbsp golden syrup
  • 1 vanilla pod, seeds scraped
  • ¼ tsp bicarbonate soda
  • large pinch flaky sea salt
Instructions
  1. In a large, heavy bottomed saucepan, bring the milk to a simmer. Add the tea leaves, stir and leave to steep for 5 minutes. Strain the milk then return to the pan.
  2. Add the sugar, golden syrup, vanilla pod and seeds, bicarbonate of soda and salt and bring to the boil. The milk will froth up as it boils, especially if you’re using goat’s milk, so stir occasionally with a heatproof spatula or wooden spoon.
  3. Reduce the heat slightly to a brisk simmer/low boil. Continue to cook, stirring frequently, until the mixture begins to thicken and turns a deeper brown (remembering that the tea will make it look more caramelized than it is). If your mixture is catching on the bottom, you may need to reduce the heat slightly, so this process can take anything between 20 – 30 minutes.
  4. Once the mixture has started to thicken, reduce the heat to a low simmer and continue to cook until the mixture has the consistency of thick caramel sauce with a rich coffee colour, 15 – 20 minutes. Stir regularly at this stage to prevent any bits catching on the bottom of the pan.
  5. Remove the pan from the heat, fish out the vanilla pod using your utensil (remember, the caramel will be very hot), then pour into a large clean jar. Leave to cool completely at room temperature, then use immediately or screw a lid on the jar and store in the fridge for up to one month.
  6. The caramel will set fairly firm in the fridge. You can rewarm it in the microwave or in small saucepan over a gentle heat. If it’s too thick to pour, add water or milk, a teaspoon at a time, until the sauce has the consistency that you want.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/03/25/stove-top-earl-grey-dulce-de-leche/